Cream of pea soup

ingredients

1 liter broth 40 g lard 60 g plain flour 250 g canned peas 1/8 liter sweet cream 1 pk egg yolk to taste ground nutmeg, salt

step

Thicken the bone broth with a roux of lard and flour, boil and strain. Add the blended peas and reheat. Top up with cream and egg yolk. Season with salt and nutmeg.